Home Recipes Unbaked Tiramisu-style roulade: tastes even better than from the patisserie!

Unbaked Tiramisu-style roulade: tastes even better than from the patisserie!

Today we’ve prepared a great recipe for a tasty roulade in the style of the beloved Tiramisu, which all guests are sure to love!

Nepečená tiramisu roláda
Source: retete-usoare.eu

Unbaked tiramisu roulade

What we will need:

  • 30 shortbread biscuits
  • 300 ml soluble sweetened coffee
  • 500 g mascarpone
  • 400 ml whipping cream with at least 30 % fat
  • 100 g sugar
  • 2 teaspoons vanilla extract
  • 2 pinches of salt
  • cocoa for decoration
  • rum (optional)

How we will proceed:

1. The ingredients should be chilled from the fridge. In a deep bowl, beat the mascarpone with the sugar, vanilla extract and a pinch of salt with an electric beater.

2. When you get a smooth and fluffy cream, add the second pinch of salt and stir in some of the cooled cream. Add the rest of the whipping cream and beat on the highest speed until stiff peaks form when the beater is pulled out.

3. Put the finished cream in the fridge for a while and start preparing the sponge base for the roulade.

4. Place a large rectangle of baking paper on the table. In a bowl, prepare the cooled coffee and sweeten to taste, adding rum if desired.

5. Take the biscuits one at a time and dip each one very briefly into the coffee. Place the sugar-coated side on a baking sheet.

6. Assemble the biscuits in this way on the bottom of the roll. There should be three rows of biscuits, ten pieces wide.

Nepečená tiramisu roláda
Source: retete-usoare.eu

7. Spread about two-thirds of the prepared cream in an even layer on the biscuit rectangle. To prevent the cream from oozing out of the roll when you roll it, leave a small bit on the sides and also on the side where you will be tightening the roll. A centimetre or so is quite sufficient.

8. Put some cocoa in a fine sieve and sprinkle it over the entire surface of the cream. Then roll up the roll using baking paper. Make sure the roll is tight enough to prevent it from unravelling.

Nepečená tiramisu roláda
Source: retete-usoare.eu
Nepečená tiramisu roláda
Source: retete-usoare.eu

9. Wrap the finished roll tightly in the baking paper and tie the ends with string. This will ensure that the paper does not unroll. Place the parcel in the fridge to set.

Nepečená tiramisu roláda
Source: retete-usoare.eu

10. Leave in the fridge overnight or for at least 3 hours.

11. Remove the unwrapped roll from the paper onto a tray and spread half of the remaining cream over it. The pattern you see on the surface of the roulade in the photos was made with a regular fork.

Nepečená tiramisu roláda
Source: retete-usoare.eu
Nepečená tiramisu roláda
Source: retete-usoare.eu

12. Put the remaining cream in a decorating bag with a plain tip and decorate the roulade with half of the cream. Then sprinkle everything with a light layer of cocoa and finally decorate with the remaining white cream.

Nepečená tiramisu roláda
Source: retete-usoare.eu

Good taste!

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